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Cream of cauliflower soup

Cream of cauliflower soup Cook Expert

Preparation : 10 min Resting : -
Cooking : 30 min Equipment :
Difficulty :
Rating :
 11 rates
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Programmes : accessories :

Serves 4-6 :
1 cauliflower (700g-1kg)
2 shallots, peeled
70 g butter
1 L water
1 chicken stock cube
200 single cream
salt, pepper
several sprigs fresh herbs, washed
30 g ground pistachios
2 tbsp hazelnut oil
1Remove and discard the cauliflower leaves. Wash, and remove the florets, putting a few small ones aside for garnish. Cut the shallots in halves, and place in the metal bowl with the cauliflower, butter, water, and stock cube; season to taste. Run the CREAMED SOUP programme.
2Bring a small saucepan of salted water to the boil. Cook the garnish florets* for 3 minutes, drain and set aside to cool.
3About 5 minutes before the programme ends, press Stop, add the cream and season to taste. Press Auto to restart the programme. Check the consistency and add a little more cream if the soup is too thick.
4Serve the cream of cauliflower soup in deep bowls, garnished with the florets, fresh herbs, ground pistachios and hazelnut oil.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

You could use smoked salmon as an alternate garnish for this soup.


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Great recipe! Whole family loved it. I added button mushroom towards the end. One of my children kept on begging to finish it. :)


This is my favourite recipe so far. I threw the herbs into the bowl. Obviously it affects the colour... But the flavour is beautiful. I ditched the pistachios and hazelnut oil. Just too easy.


Easy and yummy soup. I used double cream and add some Parmesan cheese.


Lovely, and just too easy. Was just making it for a quick lunch so didn't do the lo eater but did add a dash of truffle oil at the end.


Great recipe. Only thing I added was a very light pinch of tumeric to give it a better color. Otherwise it was super!